Enzymatic hydrolysis of wheat starch for glucose syrup production
Abstract An analysis of the enzymatic hydrolysis of wheat starch was performed. Gelatinization stage was carried out between 90°C and 95°C for 15min. In Liquefaction stage, a commercial α-amylase was used with an enzyme-substrate ratio (E/S ratio) of 0.036% w/w at 60°C and a pH of 5.8 for 4h. In saccharification stage, a commercial amyloglucosidase was used with an E/S ratio of 0.11% w/w at 60°C and a pH of 4.3 for 6 hours. Two methods of enzymatic deactivation, boiling temperatures, and pH were evaluated. The inhibitory effects were studied by adding 180 g/L of glucose to the process. It was concluded that increases in the E/S ratio decreased reaction times but reached similar concentrations to those at lower ratios and that the most efficient enzymatic deactivation method was pH. In the inhibition tests, it was determined that there were no glucose inhibitory effects.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2020
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| Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532020000300173 |
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